This Pasta Bake with Pumpkin Tomato Sauce is perfect for cozy nights! It’s creamy, flavorful, and combines the goodness of pumpkin and tomatoes for a unique twist.
As a bonus, it’s super easy to prepare—just mix, bake, and enjoy. I love serving it with some garlic bread on the side. Who doesn’t love a cheesy pasta dish? 🍝
Key Ingredients & Substitutions
Pasta: I recommend using rigatoni for its ability to hold the sauce well. If you want to switch things up, penne or fusilli work great too. Gluten-free pasta can also be used if needed.
Pumpkin Puree: Canned pumpkin is super convenient, but homemade puree gives a fresh flavor. If you can’t find pumpkin, butternut squash puree is a lovely alternative, too!
Crushed Tomatoes: Fire-roasted crushed tomatoes can add an extra layer of flavor. If you need an alternative, diced tomatoes blended into a puree work just fine. Just watch the texture to keep it creamy.
Heavy Cream: I like the richness heavy cream brings, but coconut cream is a fantastic dairy-free option, adding a subtle sweetness. You could also use almond milk for a lower fat version, but it may not be as creamy.
Cheese: I find mozzarella gives great stretch while Parmesan adds a nice sharpness. If you want to keep it dairy-free, try cashew cheese or nutritional yeast for a cheesy flavor.
How Do I Make Sure My Sauce is Creamy and Not Watery?
The key to a creamy sauce lies in how you combine the ingredients. Start by cooking the onions and garlic to create a foundation of flavor, then ensure that the pumpkin puree and cream are well mixed in. Here’s how:
- Cooking the pumpkin and tomatoes together allows the flavors to meld beautifully.
- Simmer safely! Let the sauce simmer long enough to thicken up—about 8-10 minutes. It should coat the back of a spoon.
- Adding the cream last prevents it from curdling, helping keep that nice creamy texture.
Keep an eye on the sauce; if it looks too loose, let it simmer a little longer before combining with the pasta. This way, you’ll enjoy a deliciously creamy and cohesive dish!
Pasta Bake with Pumpkin Tomato Sauce
Ingredients You’ll Need:
For the Pasta:
- 12 oz (340 g) rigatoni or similar pasta
For the Sauce:
- 2 cups pumpkin puree (canned or homemade)
- 1 14-oz can crushed tomatoes
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp chili flakes (optional)
- 1/2 cup heavy cream or coconut cream (for a dairy-free option)
For the Cheese Topping:
- 1 1/2 cups shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese, plus extra for serving
- Breadcrumbs (optional, 1/4 cup for topping)
Other Ingredients:
- Olive oil
- Salt and pepper to taste
- Fresh sage leaves (for garnish)
How Much Time Will You Need?
This delicious pasta bake takes about 15 minutes of prep time and 25-30 minutes of cooking time. You can have a cozy, warm dinner on the table in just under an hour! How convenient!
Step-by-Step Instructions:
1. Preheat the Oven
Start by preheating your oven to 375°F (190°C). This way, it will be hot and ready for your delicious pasta bake!
2. Cook the Pasta
Boil a pot of salted water and cook the rigatoni according to the package instructions until it’s just al dente. Drain the pasta and set it aside for now.
3. Make the Pumpkin Tomato Sauce
In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté it until it turns translucent, which should take about 5 minutes. Then, throw in the minced garlic, smoked paprika, dried oregano, and chili flakes (if using). Cook everything together for another 1-2 minutes until it smells amazing!
4. Combine Pumpkin and Tomatoes
Next, stir in the crushed tomatoes and pumpkin puree. Mix it all together and let it simmer gently. This should take about 8-10 minutes, so keep an eye on it and stir occasionally.
5. Add Cream and Season
Once your sauce has simmered, season it with a little salt and pepper, and then pour in the heavy cream. Allow the sauce to cook for another 3-5 minutes until it thickens slightly. Taste and adjust the seasoning if needed.
6. Mix Pasta and Sauce
In a large bowl, combine the cooked pasta with the creamy pumpkin tomato sauce. Toss everything together until the pasta is fully coated with that delicious sauce!
7. Assemble the Bake
Transfer half of the pasta mixture into a lightly greased baking dish. Sprinkle half of the mozzarella and Parmesan cheese over the top. Then, add the remaining pasta on top and finish by sprinkling the rest of the cheese. If you like a little crunch, sprinkle some breadcrumbs over the top as well.
8. Bake It!
Pop the baking dish in the oven and bake for 20-25 minutes. You’ll know it’s ready when the cheese is melted, bubbling, and beautifully golden on top!
9. Garnish and Serve
While baking, you can prepare the garnish. Heat a tablespoon of olive oil in a small pan over medium heat and fry the fresh sage leaves until crispy, about 1 minute. Drain them on paper towels to remove excess oil.
10. Enjoy!
Once the pasta bake is out of the oven, sprinkle the crispy sage leaves and some extra grated Parmesan on top. Serve while hot, and enjoy every flavorful bite of your creamy pumpkin tomato pasta bake!
This dish wonderfully combines the flavors of sweet pumpkin and tangy tomatoes, topped with delicious cheese and a touch of crunch from the sage. Perfect for family dinners or when you want something cozy!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, slice and roast it until soft, then blend it into a puree. It will add a great fresh flavor to your pasta bake.
What Other Pasta Shapes Can I Use?
While rigatoni is perfect for this recipe, feel free to substitute with penne, fusilli, or even shells. Just ensure they can hold the sauce well!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat it in the oven at 350°F (175°C) until warmed through, or in the microwave, stirring occasionally.
Can I Make This Dish Vegan?
Yes! To make this dish vegan, use coconut cream instead of heavy cream, and opt for plant-based cheese alternatives. Just make sure any additional seasonings (like breadcrumbs) are also vegan-friendly!
